AKTIVITAS ANTIOKSIDAN CUKA NIRA NIPAH (NYPA Fruticans) DENGAN PERBEDAAN KONSENTRASI RAGI SACCHAROMYCES Cerevisiae

AMELIA, RISKI and Widiastuti, Indah (2024) AKTIVITAS ANTIOKSIDAN CUKA NIRA NIPAH (NYPA Fruticans) DENGAN PERBEDAAN KONSENTRASI RAGI SACCHAROMYCES Cerevisiae. Undergraduate thesis, Universitas Sriwijaya.

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Abstract

Antioxidant Activity of Nipah Sap Vinegar (Nypa fruticans) with Different Concentrations of Saccharomyces cerevisiae Yeast. This study aims to determine the effect of different concentrations of Saccharomyces cerevisiae yeast on the antioxidant activity of nipah sap vinegar. This research was conducted in laboratory experiment using Completely Randomized Design (RAL) and the data obtained were analyzed using ANOVA and Honest Real Differences (BNJ) further test. The preparation of nipah sap vinegar consists of 4 treatments with different concentrations of Saccharomyces cerevisiae yeast consisting of 0% (control), 0,1 %, 0,2 %, and 0,3 %. Yeast was given at the beginning of alcoholic fermentation by mixing nipah sap, then fermented for 2 weeks and continued with acetic acid fermentation for 3 weeks. Parameters observed consisted of: total phenolic content, total flavonoid content, and antioxidant activity. The results showed that different concentrations of Saccharomyces cerevisiae yeast significantly affected the total phenolic content, total flavonoid content, and antioxidant activity of nipah sap vinegar. The addition of Saccharomyces cerevisiae yeast with different concentrations resulted in total phenolic content of 95,3444 µgGAE/mL sample – 120,7722 µgGAE/mL sample, total flavonoid content of 37,2120 µgQE/mL sample – 93,4680 µgQE/mL sample and antioxidant activity of 712,5076 ppm - 1230,3381 ppm. Nipah sap vinegar with natural fermentation was determined as the best treatment based on the results of total flavonoid content and antioxidant activity. Keywords: nipah sap, vinegar, yeast, antioxidants, phenolics, flavonoids

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	nipah sap, vinegar, yeast, antioxidants, phenolics, flavonoids
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Riski Amelia
Date Deposited:	13 Jan 2025 03:24
Last Modified:	13 Jan 2025 03:24
URI:	http://repository.unsri.ac.id/id/eprint/163898

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